Orange Chiffon Cake

Impress your friends with this cake. Serve on a platter with orange twists. Top with orange zest for an over-the-top look.

Yield: 10 Servings
Cost per Serving: $.82
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 8g
  • Carbohydrate: 59g
  • Fiber: 1g
  • Cholesterol: 169mg
  • Sodium: 273mg

Ingredients

  • Cake:
  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 large eggs, plus 1 white, at room temperature
  • 1/2 cup vegetable oil
  • 3/4 cup fresh orange juice
  • 3 tablespoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • Glaze:
  • 1/2 cup fresh orange juice
  • 1 pound confectioners' sugar, sifted

Preparation

  1. Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.
  2. Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.
  3. Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.
  4. Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.
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